Frozen Food

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    Atlantic Mackerel Fish

    The Atlantic mackerel, also known as Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel, is a species of mackerel found in the temperate waters of the Mediterranean Sea.

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    Atlantic Salmon Fish

    Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean.

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    Frozen Chicken

    Getting chicken safely from a rock-hard frozen state to a thawed ready-to-cook state raises a lot of questions.  Here are the answers.
    First, the chicken should never be thawed on the counter at room temperature or in a bowl of hot water.  The following methods should allow you to thaw chicken and keep it out of the “danger zone” (40 to 140°F), which is the temperature zone that allows bacteria to grow.
    In general, larger cuts of chicken, especially a whole chicken, should be thawed in the refrigerator, as the chicken will start to cook on the outside if it is thawed in a microwave, and it will take a very long time in a bowl of water.  However, smaller cuts, and especially boneless cuts do well with the cold bowl of water or microwave method.

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    Pacific Hake Fish

    he North Pacific hake, Pacific hake, Pacific whiting, or jack salmon is a ray-finned fish in the genus Merluccius, found in the northeast Pacific Ocean from northern Vancouver Island to the northern part of the Gulf of California. It is a silver-gray fish with black speckling, growing to a length of 90 cm.

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    Sardine Fish

    “Sardine” and “pilchard” are common names used to refer to various small, oily fish in the herring family Clupeidae. The term “sardine” was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.